Kalvekyllinger - Swedish Veal Birds

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Just lovely served with baby new potatoes and a green salad. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 2 12 lbs veal cutlets
  • 23 tablespoon salt
  • 3 tablespoons butter
  • 1 tablespoon parsley, minced
  • 1 onion, peeled and minced
  • 2 tablespoons lard or 2 tablespoons other fat
  • 12 cup hot water
  • 34 cup cream or 34 cup beef stock or 34 cup water
  • 2 tablespoons flour
  • Worcestershire sauce
  • salt and pepper

Directions

  1. Wipe meat with a damp cloth and flatten with a meat hammer.
  2. Cut into six uniform sized pieces.
  3. Season and on each piece of meat, place a small piece of butter mixed with parsley and onion.
  4. Roll and tie with string.
  5. Melt lard or other fat in a deep skillet and sear rolls until well-browned.
  6. Add hot water, baste rolls with cream, water or stock; cover and simmer until meat is tender (90 minutes or so).
  7. Remove meat from pan, strain and skim the juice in the pan.
  8. Stir a little water into the flour to make a smooth paste; mix into the pan juices and season to taste with worcestershire, salt and pepper.
  9. Cut and remove the strings and place meat rolls in gravy to reheat.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a